• La vie après le cancer
• Cookbook
• Smoked Haddock Florentine

Smoked Haddock Florentine

Initially, I was restricted to a liquid diet, as I was unable to use my lower jaw following my operation. As a consequence, I had to use my tongue as a substitute for my lower jaw for approximately nine months. Food was liquidised for me at first, and later I cut food into small pieces that I could swallow whole. I still have no feeling in my upper jaw, and am still prone to dribbling even now, six years after my surgery, but my ability to eat has improved over time.

Chris, United Kingdom

Ingredients

Large smoked haddock fillet
2 handfuls of spinach
75 g cheddar cheese
30 g butter
30 g plain flour
284 ml semi-skimmed milk
1/4 teaspoon of salt
Ground pepper
Fresh parsley

Cooking instructions

1. Poach haddock in boiling water for approximately 20 minutes in a saucepan
2. Melt butter in a separate pan, add flour and cook over a low heat, stirring for 2 minutes but do not allow mixture to brown
3. Stir in the milk gradually to make sauce and cook until sauce comes to the boil and thickens, stirring regularly
4. Add fish to sauce and simmer gently for 3 minutes
5. Add 50 g grated cheese, salt and pepper and stir
6. Steam spinach for 4 minutes, drain well and place in the base of a greased dish
7. Cover spinach with fish sauce
8. Sprinkle remaining 25 g of cheese on top
9. Place under grill until the cheese has melted
10. Garnish with parsley and serve

Nutritional Information